Description
A comforting Dutch oven stew made with tender chuck beef, red wine, and savory vegetables, perfect for chilly nights.
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, chopped into bite-sized pieces
- 3 potatoes, diced (Yukon Gold or Russet)
- 3 cloves garlic, minced
- 4 cups beef broth (low-sodium recommended)
- 1 cup red wine (Cabernet or Merlot)
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 bay leaves
- Fresh parsley, chopped, for garnish
Instructions
- Heat the Dutch oven over medium-high heat. Add 1 tablespoon of olive oil.
- Brown the beef in batches for 2–3 minutes per side until browned. Transfer to a plate.
- Sauté chopped onion and minced garlic until translucent, about 4–5 minutes.
- Add carrots and potatoes; cook for 3–4 minutes to begin softening.
- Stir in tomato paste and cook for 1 minute. Pour in red wine and deglaze the pot.
- Return browned beef, pour in beef broth, and add thyme, salt, pepper, and bay leaves. Bring to a brief boil.
- Reduce heat to low, cover, and simmer gently for 2–3 hours until beef is fork-tender.
- Remove bay leaves, taste and adjust seasoning, then sprinkle with parsley and serve.
Notes
For a gluten-free option, use cornstarch slurry to thicken. You can substitute balsamic vinegar if avoiding wine.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American